Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-11-20 DOI:10.1007/s00217-024-04622-9

Lucia Sportiello, Roberta Tolve, Federico Grassi, Matteo Zanoni, Barbara Simonato, Fabio Favati

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引用次数: 0

Abstract

The food industry requires novel green solvents to extract bioactive compounds, particularly regarding agrifood by-product valorization. Considering this, an eco-friendly ultrasound-assisted method for extracting phenolic compounds from the processing residues of red chicory of Treviso Precoce IGP using natural deep eutectic solvents (NaDESs) has been developed. Citric acid:choline chloride (1:2) was identified as the most suitable NaDES based on its stability and extraction capability towards phenolic compounds. Using a three-factor, three-level Box–Behnken experimental design combined with Response Surface Modeling, the maximization of polyphenol yield by optimizing the water percentage in NaDES, the ultrasound extraction time, and the citric acid: choline chloride molar ratio has been obtained. The maximum extraction yield (117.43 ± 0.33 and 2894 ± 0.22 μg/mL of chlorogenic and chicoric acids, respectively) was obtained by using a 3:2 citric acid:choline chloride molar ratio with 25% of water and by sonicating the extracts for 49 min. Considering the green nature, biodegradability, and low cost of NaDES, the obtained polyphenolic extracts are expected to offer advantages in industrial food and pharmaceutical applications, eliminating the need for expensive downstream purification steps.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.